ProjectPlanningBarPod

Pod Leader: Jeff Q

Understand that there's a large volume of booze and liquor, will take up more space than you think
Stored somewhere in the village, covered

Locations and directions of places in Reno
- Costco, Albertsons, Supermarket in Sparks
- Ask Rachel

What to buy, how to serve it.
LARGE
- Gin
- Vodka
- Rum
- Tonic Water (never diet)
- Limes
- Cranberry
- Orange Juice
- Tropical mixer
- Several big cans of pineapple juice
SMALL
- Individual liquors to be served as shots, distinct from what's being put into coolers
- 1 tequila
- 1 whiskey
- others
- bartenders bring special stuff for their theme night.

How to serve it:
RATIO
- Lots of ICE
- 1 part booze : 3 parts juice/mixer (sometimes 2 parts juice)
Combinations:
- Gin & Tonic & Lime
- Vodka, Tonic & Lime
- Vodka + Cran + Lime = Seabreeze
- Vodka + OJ = Screwdriver
- Vodka + Cran + OJ = Madras
- Rum + Any mix of juices, including something Tropical == Tropical punch
* Rum + Vodka may be used separately or together.
* Gin must be kept separately for Gin + Tonics.

Policies
Glassware
- These should only be given out to bad burners who have not btrought their own cups to the bar, and are therefore expect
- to pay a penalty for our generosity in loaning them a glass for their use in the cube.
- in other words, if they don't have a glass, bartenders are strongly encourage to initiate spankings, pole dancing, various
- forms of humiliation, and good fun in exchange for the temporary use of one of our glasses.
Social
- Bartenders are expected to make bar-goers socialize (introduce each other) before they are served
- We strive to be an awesome bar, to meet cool people, where no one shall drink alone.
- Bartenders are responsible for making sure everyone has an awesome time, including themselves.
Dirty Glasses
- Washed and return to clean section RIGHT AWAY.

Supplies/ Equipment
- Recommend buying reflective material to cover the booze.
- Recommend buying separate bins for stilter bar 3 SMALL bins 3-station wash
- Buy - one more small wire basket to store clean glassware for cube bar

Three bars
- Cube bar
- Stilter Bar
- Camp bar (separate booze supply) Near kitchen

Stilter bar (simple version)
- Hole in outer tarp on second level
- Bartender in position with cooler of drinks, or shots, and some glassware to loan
- Recommend a 3 station wash (we don't have the bins)
Complicated version
- Securing an additional vertical pole outside the stilter bar with guy wires (?) (Ask Doug)
- We have this equipment in Reno (Ask Doug)
- Flat, narrow cross bar, which is positioned perpendicular to cube and stilter bar, such that stilters can place their drink on this flat narrow piece of wood, or use that or the vertical pole to hold on while resting or leaning.

- Series of shot glasses and other glassware, mugs, some of which came from a shotglass chess set for use at the cube bar.

Cube bar
- 3 plastic containers with lids, necessary to build a standard, 3 station camp wash for glasses.
- Ideally all three in a row, or one bin can fit in the back bar.
- dish soap,
- rinse (water)
- sanitize (bleach)
- Multi-level metal black shelf, used for back bar, store supplies

- Existing (storage locker) quater round top, 3 vertical support struts, labeled, left, center, right
- 4 low shelf wood cross pieces
- Must be screwed together
- 2 hanging baskets, screwed onto left & right vertical posts
- Couple of extra white wire baskets (???) for storing glasses or bottles

Task List

Purchase of supplies in Reno
- Figure out how much you're buying and what - 1 hour
- Go purchase in Reno
- Having a vehicle is important
- Go to three different places, 6 hours (1-2 person(s)) (not including drive time to playa)
- Costco for 75s, some juices, citrus, limes lemons.
- Albertson's
- Another place rachel would know.

Load/Unload
TO PLAYA
- Need two trips worth of mixers - Load first load of drinks onto truck going to Playa - (time included in 6/4 hours)
- Unload truck, organizing where shit goes, first run - 1 hour total, 2 hours span time
- Unload car, second run - 1 hour total, 2 hours span time.
- Possibly move the mixers and booze a second time. - 1 person, 1 hour
BACK TO RENO
- Consolidation - 3 hours
- Consolidate booze for storage in RENO
- Consolidate perishables (juice) for trip back to Boston
- Re-pack into cardboard boxes saved through the week
- Inventory - 2 hours.
- Identify and separate what goes to RENO vs. Boston.
- Liquid - Make a full list of materials staying in RENO and what's coming back to Boston for use in the next few weeks and for next
- Equipment/Supplies - coolers, glasses
- Infrastructure - Cube Bar
- Loading - 2 hours.

Emergency dust storm - full bar operation. 2-3 times a week - 2-3 hours each time
- Try to drum up a skeleton crew to make cube an awesome place to hang during duststorms
- Booze, music, dancing, etc.

Night bar prep - done in the afternoon - 2 hours total/night, 1 person (1 hour for two people)
- Clean up cube - 30 mins
- Get rid of empty bottles, make neat
- supply back bar, from supply center - 30 mins
- washing out the coolers EVERY DAY (have at least 2 coolers) - 30 mins
- Prep wash station - 30 mins
- Mixing drinks in coolers - 0 mins.
- Washing all glasware, leaving it at bar to dry

Night Bar cleanup - done at night - 1 hour, 1 person total
- Bottles need to be recycled or trashed each night at camp
- Half-full bottles of juice must be refrigerated, open juices must not be left out for more than 3 hours. -
- Washing all glasware, leaving it at bar to dry
- Dump out the three-station wash
- Remove any bottles from cube back bar - bring to supply station.

Day Bar - (moring) PER DAY
- Mix up cold virgin in morning, maybe cold boozy - 1 person, 1 hour/day.
- Take one cooler, dump ice, mix of juices, water to thin it out, label it "cold virgin", "cold boozy"
- Could just make virgin and leave booze out to add to virgin
- Check on day bar, refill if necessary, 1 hour.
- Clean up cold boozy, cold virgin in morning - 1 person, 1 hour. (mid afternoon, before dinner, 3pm)
- Check if bar was closed and cleaned from last night - do it if it wasn't.

Dinnertime coordination (Bar Manager)
- Confirm all shifts for the next day, and double-confirm for that night - 1 hour
- Each bartender gets a personal walk-through and training and operation - 15 mins each x max 5 bartenders (tend to do each bartender separately)

Running the bar - 2-3 people, all night, every night
- Bar must always have at least 2-3 people - 5 over the night, they can bring friends to help
- Re-supply coolers, mix drinks

Build Cube Bar (after cube is assembled, while cube is being decorated)
- 2 people, 4 hours.

Build Stilter Bar (Ask Doug)
- 4 hours, 2-3 people.

Budget
- Last year, $1200
- This year, ~$1000

Promotional
- Plan on having the bar open each night
- If anyone wanted to run a special theme night - they are responsible for theme, getting it into WhoWhatWhenWhere, and executing.
- Bar Pod leader will provide same support
- Theme person promotes theme.
- Make sure theme nights get onto any Autosub promo material like website, & schedule cards
- Anyone else in village who's doing village promotion
- E-Playa.

Decide how many nights to tend bar, or hours each day to run bar
- this will determine supplies and people
- for each night you want the bar operational
- No fewer than 2, pref. 3 to run the cube bar. (book 4-5 people a night, let them decide)
- Typical night - starting dinnertime, 7pm - 8pm, run until bartenders were done, at LEAST till midnight, rarely past 3-4am
- One person in charge of bar space through the afternoon
- Make sure all those 5 people are present at 8pm
- Make sure everyone meets, know who everyone else is.
- Make accountable to each other.
- Bar manager - show them the ropes.
-

Figure out what you're going to serve. Have it available.

Quarter round bar, has back-bar which is partially hidden, accessible to bartenders